Menus & Tags

Tags:

Leave a Review

Reviews

I made them exactly as written with high quality ingredients (plus extra zest and lemon juice) and they taste OK. The best thing about them is that they are rustic and beautiful looking. I"m sure my family will finish them but if I'm going to use this much butter in a 9 x 12 pan, the results better be outstanding and these fall short.

These are very delicious! Also very flexible in terms of using different jams/nuts/ and frozen berries. They are better the first 24hours because then the bottom is so crisp but they are still very good for several more days if they last.

These are absolutely delicious! I used my food processor to mix the crust, but followed the recipe otherwise. As noted in the recipe they are best on the day that they are baked, but they are still darned good the next day, too.

I went blueberry picking and have quite a surplus, so I thought I would try these-- wow, so delicious!
I didn't have blueberry preserves, so I made my own following another reviewers instructions, used 1 cup of the preserves and then made the filling as directed. So good!

Wow! These bars are foolproof! I
made these b/c I had many
ingredients "to use up." My
blueberries were not sweet. I had
leftover blueberry preserves that
sat in the fridge too long. No fresh
lemons, so subbed bottled juice &
had no almonds but some chopped-up
walnuts in the freezer. I forgot to
add the rolled oats to the crust but
threw in 2/3 cup of oats in the
topping when I remembered. Even with
all that nastiness & stupidity,
these came out beautifully & very
tasty. I can only imagine how
amazing they'd be if I'd actually
used "good" ingredients! :)

These are delicious! They make a great breakfast/brunch treat, but are also a wonderful desert. They make a great treat at picnics and bbq's during the hot summer months too. All around fantastic summer treat. I forgot to buy blueberry preserves but I had orange marmalade in the fridge so I used that. It actually tasted great. Planning on doing it "correctly" today.

The crumb mixture is delicious. I use pecans instead of almonds and also put them in the bottom mixture. Instead of using someone else's preserves, I use 4 C. fresh blueberries, 2T fresh lemon juice (because it brings out the flavor more, and zest is optional), and 1/2 C sugar. I cook the blueberries in a medium saucepan on low with the lemon juice. I mix the sugar and 1-2 T. flour (for thickening) together then add to cooking blueberries. Cook blueberries down for 10-15 minutes until bubbling hot. Follow directions for everything else.

I made this with half blueberries, half
raspberries and pecans instead of
almonds. Fabulous! I served it along
with the Wild Blueberry Pie with Almond
Crumb Topping from this site and most
people passed up the pie to eat these
crumb bars.

I never make substitutions the first time I
make a recipe but this time I had to. I ran
out of flour so I used 1/2 all purpose and
1/2 whole wheat flour. I also had no
almonds or any kind of nut in the house so
I used a Kashi granola cereal in their
place. I think it still turned out great. I
had plenty of of crust and pleny of topping.

Made these this morning, and they were great. Changed the recipe some seeing as I had 4 cups of homemade blueberry jam but no fresh blueberries. Didn't miss the fresh blueberries because the jam was really fresh tasting.

these were a HUGE hit! forgot to add the cinnamon (doh!) so gave a generous sprinkle over the top before baking and turned out totally fine. otherwise, prepared exactly as written. would do so again...

I had so many sweet Michigan blueberries that I decided to omit the jam and used an extra cup and a half of blueberries and about 3T of sugar. The sweetness was just right and the consistency was good too. I did think the crust got a little too dark, could be because of my dark pan. I will cook it for less time next time.

Delicious! I used 2 cups fresh
blueberries mixed with 1 cup fresh
sliced strawberries and reduced
sugar strawberry preserves for the
filling. Pre baked crust for 15 min
because I didn't want it to be too
cruchy. After about 35 minutes of
baking and 10 min. of cooling, I was
able to cut the bars into nice
squares and serve them warm with a
scoop of cold vanilla frozen yogurt.
Everyone loved them! I left out the almonds because I didn't have any on hand.... Didn't seem to matter, though I will probably buy some next time I go to the store so I can use them next time.

These bars were easy to make and delicious as well. The flavors were simple and not overdone. A perfect mid-summer treat! This recipe does make a lot, but they are good leftover. This recipe is definitely a keeper.

These were very
good.. took them to
a party and they
disappeared quickly.
They also set up
nicely as bars for
me, and were easy to
eat out of hand. Not
sure why others had
problems. I
followed the recipe
and I thought the
flavor was good.
But they were a tad
too sweet for me,
tho my husband
didn't think so.
Still, I will
decrease the amount
of preserves and
increase the fresh
berries next time,
maybe add a little
lemon juice to the
filling. I don't
think they needed
more lemon zest or
cinnamon.